Lightened Up Spinach Artichoke Dip Recipe

| February 10, 2010 | 6 Comments

spinachdip2

Forgive me, I don’t have a great photo of this recipe. Sigh.

For Christmas, my husband got me something that I’ve been wanting for a long, long time: a point and shoot camera. I love my big Canon with its lenses and power and sharpness. But I wanted something that I could tote around everywhere and capture impromptu shots of the kids anywhere.

The only problem? I am completely inept when it comes to taking pictures with this camera. I can’t seem to get the hang of it to get brilliant, clear, in-focus shots … The photo below? Taken with the point and shoot (and thank goodness, since I hadn’t taken many shots of this dip!). Figures, I can handle a camera with about a billion settings, but the point and shoot eludes me. Am I the only one with this problem?

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Okay, onto the dip. I love spinach artichoke dip, and have since my very first bite of it years and years ago. The combination of cheese, spinach and artichoke is just delightful — and perfect for a party. Last week, when I wrote about it for Tablespoon, I also decided that it would be great to make for Super Bowl Sunday. This healthier version was a huge hit — Paige, my two year old, couldn’t get enough of it (seriously, she kept asking for more … and licking it off the bread).

With ingredients that are a little lighter (reduced fat cheese, milk, etc), and a hearty dose of spinach and artichokes, this recipe is a little friendlier on your waist than some others … as long as you don’t eat it all yourself.

Looking for an appetizer for a crowd? This is fast, easy and won’t disappoint.

Healthified Spinach Dip with Artichokes
recipe adapted very slightly from Tablespoon

1 8 oz package 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat mayonnaise
4 tablespoons freshly grated Romano cheese, divided
1/4 cup reduced fat milk
2 cloves garlic, finely chopped
2 tsp fresh chopped basil leaves
1 9 oz box frozen chopped spinach, fully thawed and drained (press to remove excess water)
1 14 oz can artichoke heart quarters, drained and lightly chopped

Preheat the oven to 350 degrees. Spray an 8×8 glass baking dish with cooking oil spray.

In the bowl of a stand mixer, beat the cream cheese until it’s smooth. Add the mayonnaise, 3 tbsp of the Romano, milk, garlic and basil and beat until well blended. Add the spinach and artichokes to the bowl and beat well.

Pour the spinach mixture into the prepared pan. Sprinkle with the remaining tablespoon of Romano cheese.

Place the dish into the oven and bake for 25-30 minutes, until ever-so-slightly browned on the edges and warm throughout. Serve with bread, crackers, tortilla chips or vegetables.

Category: Appetizers, cheese, Recipes

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (6)

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  1. Meghan says:

    This dip sounds delicious – I love spinach artichoke dip but it tends to be too greasy, so a lighter version is great!

    I use a point-and-shoot to take all my food photos, and at first it was awful. I thought it was the camera, but it turns out it was me not knowing how to use my camera! I have a few tips: 1) use a tripod, if you have one – I don’t so I just balance the camera on whatever is nearby – like a canister or even a can of Pam! Sometimes I have to take about 10 photos to get one good one because it just focuses on what it wants to, and without flash it’s easier to blur the photos. 2) I put the camera on the macro setting (which looks like a little flower on my camera) and 3) turn off the flash (which is a little downward lightening bolt with an X through it). Those few things really made my pictures much better. Since you have a fancy camera you may already have done these things, in that case disregard :)
    .-= Meghan´s last blog ..Haricots Verts with Shallots =-.

  2. Mmmm, love Spinach and Artichoke Dip. I think I might have all the ingredients on hand to make this today – yum. As far as the camera, there are definite benefits to having both the point-and-shoot and the “big girl” camera. I’ve gotten some fabulous shots with the point-and-shoot. I think, for me, it was just a question of playing with the settings until I found the one that worked best. For me, always macro and always outside (when weather permits). The railing of the deck at our old house was the home to many good pictures.
    .-= Cate O’Malley´s last blog ..Chocolate Chip Dream Bars =-.

  3. Karly says:

    I have a hard time with point and shoots too. I think it’s because I refuse to use a flash on most pictures and I’m not able to adjust the settings myself. Everything comes out blurry and icky looking!

    The dip sounds delicious!
    .-= Karly´s last blog ..Chocolate Chip Scones =-.

  4. I hate when I make something so incredible but somehow the photos don’t turn out great. :( The recipe sounds wonderful though and the photos are actually pretty good, too. :)
    .-= Sook @ My Fabulous Recipes´s last blog ..Healthy Catfish Taco =-.

  5. I do love spinach dip. As far as the camera I am just learning,too.

  6. Kelly says:

    Oh boy do I love spinach dip! I have my own recipe and my mom’s too, I like the idea of lightening it up! I am gonna try your out soon, thanks for sharing. :) Looks yummmy!
    .-= Kelly´s last blog ..How to Make a Photography Portfolio =-.

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